Diabetic cake and icing recipe - Page 4

Originally Posted by jo_ann

Hi everyone,

I just wanted to reiterate that these are recipes from EuphoriaBakery. She is absolutely fabulous. Great with sharing. This chocolate cake is so
delicious. It's hard to believe it's sugar free. So Big Thanks to EuphoriaBakery for her fantastic recipes.

Originally Posted by Euphoriabakery

I just made two sugar free cakes this past week for a diabetic man.

For the cake you can use any recipe you have and just replace the sugar with splenda and add an extra 1/2 tsp baking soda for every cup splenda.

This is the recipe I used and it was awesome!

(Diabetic) Chocolate Cake

3 oz. dark chocolate (sugar free for diabetic)

1 ½ C hot brewed coffee
3 C sugar (Splenda for diabetic)
2 ½ C all-purpose flour
1 ½ C cocoa powder
2 tsp. baking soda (add 1 tsp. for diabetic)
¾ tsp baking powder
1 ¼ tsp salt
3 eggs
¾ C vegetable oil
1 ½ C buttermilk
2 tsp vanilla

Preheat oven to 300° Grease and flour pans. Line with parchment paper.

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar(Splenda), flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored ( about 3 minutes with a standing mixer or 5 minutes with a hand held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment paper and cool layers completely.

For the icing you can either use whipped cream made with splenda insteda of sugar or you can use the diabetic icing on this site. The diabetic icing from this site is so good. I adapted it to make it chocolate by using a SF chocolate pudding instead of vanilla and adding 1/4 C unsweetened cocoa.

http://www.cakecentral.com/cake_recipe-1980-4-Diabetic-Icing.html

I also have a recipe for a SF mousse. You take 1 C milk, 1 pint whipping cream and a pudding mix and mix them until stiff. It is really yummy. You can use whatever flavor pudding you want for variation.

Originally Posted by Euphoriabakery

Here is the one I use. It is an adaptation to a chocolate cake on this site taht is out of this world! And it is really yummy with the diabetic icing on this site made withcream cheese. I adapted that as well to make it chocoalte by adding in some cocoa powder.

(Diabetic) Chocolate Cake

3 oz. dark chocolate (sugar free for diabetic)

1 ½ C hot brewed coffee
3 C sugar (Splenda for diabetic)
2 ½ C all-purpose flour
1 ½ C cocoa powder
2 tsp. baking soda (add 1 tsp. for diabetic)
¾ tsp baking powder
1 ¼ tsp salt
3 eggs
¾ C vegetable oil
1 ½ C buttermilk
2 tsp vanilla

Preheat oven to 300° Grease and flour pans. Line with parchment paper.

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar(Splenda), flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored ( about 3 minutes with a standing mixer or 5 minutes with a hand held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment paper and cool layers completely.

Diabetic Chocolate Cream Cheese icing

1 pint whipping cream
1 box SF pudding
16 oz. cream cheese
3 T Splenda
¼ C cocoa (optional)

Whip whipping cream in cold bowl until stiff. Add softened cream cheese, pudding mix, cocoa powder and Splenda. Mix on medium speed until well blended.

Also, you can adapt most recipes by adding extra baking soda and subbing Splenda for the sugar. I have found that it is better to add the Splenda in with the dry ingredients rather than creaming with the butter. Just cream the butter by itself and add the Splenda into the dry ingredients. Good luck and let us know how it turns out!